Remove the skin of the boiled potatoes and mash them.
Add the shingada flour and knead a soft but firm dough.
Now grind the coriander leaves, chillies and coconut adding very little or no water at all.
Add salt , sugar and lemon juice to it.
Take a ball of the kneaded dough and make a depression in it.

Now fill them with a spoonful of green chutney.
Close it from all sides and deep fry in the oil.
Serve with sweet-tamarind-chutney and curds if you are having a fast.

singhada is known as water cress in english and is used in dishes made during vrat . you can also use rajgira (amaranth seeds ) flour instead of it if making this dish on a day of fasting. Or can simply use all purpose flour.